Garlic and black peppercorn crusted beef sirloin, sushi rice, and pickled red onion wrapped in a nori cone. Served alongside chimichurri. This recipe is scaled for 24 servings.
12 Nori Sheets
4 Pounds Picanha
2 Teaspoons Salt
2 Tablespoons Garlic Powder
4 Tablespoons Black Pepper, Ground
6 Cups Sushi Rice (Sub Recipe)
1 Cup Pickled Red Onions (Sub Recipe)
1/2 Cup Green Onions, Sliced thinnly on a bias
2 Tablespoons Sesame Seeds
3 Cups Chimichurri Sauce
Preheat the grill. Season the picanha with salt, garlic, and pepper. Place the picahna on the grill and cook to medium rare (140o-145oF). Let rest for 10 minutes.
Cut steak into 1/2" pieces and place in a bowl.
Build each roll in the following order:
1 Nori Paper Cone
1 ounce Grilled picanha steak
2 Tablespoons Sushi Rice
1 Teaspoon pickled red onions
1/2 Teaspoon sliced green onion
1/8 Teaspoon sesame seeds
Place sauce in a 2 ounce ramekin and set beside hand rolls.
24 Cups Short Grain Sushi Rice, Fully Cooked, Hot
1 1/8 Cups Rice Vinegar
3/4 Cup Cane Sugar
3 Tablespoons Kosher Salt
2 Tablespoons Mirin
In a small saucepot over medium heat, whisk together rice vinegar, sugar, kosher salt, and mirin until salt and sugar have just dissolve. Do not bring to a boil. Remove rice vinegar mixture from heat, set aside.
In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains.
Continue to gently fold rice until rice has cooled to room temperature.
pickled red onions
2 Red Onions, Julianned
1/2 Cup water
3/4 Cup Apple Cider Vinegar
1/2 Teaspoon Salt
2 Tablespoons Peppercorns
1/4 Teaspoon Oregano, dry
1/2 Teaspoon Basil, dry
Slice onions into a julienne and set aside in a bowl.
Place remaining ingredients into a saucepan and bring to a simmer.
Once the mixture has reached a boil, pull from stove, and allow to sit for two minutes.
Pour the mixture over the red onions and allow to steep.